The effect of processing and marketing procedures on the bacteriological condition and shelf life of eviscerated turkeys.

Abstract

Synopsis Experiments carried out in a turkey processing plant showed that there was a fivefold increase in the number of psychrophilic bacteria present after holding eviscerated carcasses in static slush ice tanks for 24 hr. The predominant bacteria in the 24 hr chill tanks were strains of Flavobacterium, Cytophaga and Pseudomonas. The carcasses were wrapped in heat‐shrunk‐oxygen‐impermeable film and after freezing packed in individual boxes and held at ‐20° C. The storage life at 1°, 10° and 20° C. was determined together with the time taken for the frozen carcasses to equilibrate to these temperatures. It was found that at 1° C. the carcasses kept for about 3 weeks, but at 10° C. they spoiled within 7 days and at 20° G. within 3 days. An analysis of the spoilage flora showed that although Pseudomonas strains predominated on the turkeys stored at 1° C. fewer were isolated from turkeys stored at 10° C. and 20° C. At these two temperatures an organism identified as Enterobacter liquefaciens predominated to...